Quick Chicken Tinga Tacos
This quick and easy weeknight chicken recipe uses up leftover cooked chicken or turkey, but if you don't have any on hand, a rotisserie chicken is a great kick-start for this satisfying dish. Served in your choice of soft or crunch taco shells with your favourite taco toppings, (or over rice!) it’s sure to become a new family favourite.
- Heat oil in a large skillet over medium heat. Cook onion, stirring occasionally, 4 minutes or until tender. Add in the garlic and cook for 30 seconds. Stir in the chipotles, oregano, chili powder and cinnamon. Stir in salsa. Bring to a boil; reduce heat to medium-low and simmer until thickened, about 4 minutes.
- Add chicken; cook, stirring until heated through, about 3 minutes
- Serve in warmed taco shells with your favourite taco toppings, such as diced avocado, sour cream, lime juice, cilantro, shredded lettuce and shredded cheese.
- Chipotles are spicy. If you want to dial down the heat, just start with 1 teaspoon of chipotles and work your way up from there. If you love spice, feel free to increase the amount!
Recipe Made With
Pace® 30% Less Salt Medium Salsa
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